羧甲基纤维素钠对低酯果胶凝胶流变特性及凝胶形成的影响
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摘要
为探究羧甲基纤维素钠(sodiuncarboxy methyl cellulose,CMC)在低酯果胶凝胶形成过程中的作用,以低酯果胶为原料,在pH 5.5下加入不同用量的CMC,考察复配后果胶凝胶的流变学性能,并对其凝胶形成进行了动力学分析。结果表明,CMC/低酯果胶复配体系是典型的假塑性流体,随着CMC添加量的增大,CMC/低酯果胶复配体系的黏度系数K增大,流体系数n减小。CMC的加入还能提高凝胶体系的黏性与弹性,当CMC的添加量为0.8%时,果胶凝胶体系的假塑性最强。同时,CMC还能提高凝胶形成速度,CMC添加量为0.8%时,SDR曲线和G'曲线明显上升,表现出较快的凝胶速度和较强的凝胶强度,当添加量大于0.8%时,凝胶形成速度下降。
In order to investigate the effect of sodiuncarboxy methyl cellulose during gelling of low-methoxyl pectin,different amount of CMC was added to low-methoxyl pectin at pH 5. 5,and then the rheological properties of the mixed system were studied. The process of gel formation,and the kinetic analysis of gelling were also studied. The results showed that CMC/low-methoxyl pectin mixed system was a typical pseudoplastic fluid,the consistency coefficient K increased and the fluid index n decreased with the increase of CMC. In addition,CMC improved the viscosity and elasticity of the gel system. When the addition of CMC is 0. 8%,the pseudoplasticity of the pectin gel system was the strongest. Meanwhile,the gel formation rate was increased by the addition of CMC. The SDR curve and G 'curve increased obviously,showing faster gelation speed and stronger gel strength when adding CMC at 0. 8%. However,the gel formation rate decreased when the addition amount was more than 0. 8%.
In order to investigate the effect of sodiuncarboxy methyl cellulose during gelling of low-methoxyl pectin,different amount of CMC was added to low-methoxyl pectin at pH 5. 5,and then the rheological properties of the mixed system were studied. The process of gel formation,and the kinetic analysis of gelling were also studied. The results showed that CMC/low-methoxyl pectin mixed system was a typical pseudoplastic fluid,the consistency coefficient K increased and the fluid index n decreased with the increase of CMC. In addition,CMC improved the viscosity and elasticity of the gel system. When the addition of CMC is 0. 8%,the pseudoplasticity of the pectin gel system was the strongest. Meanwhile,the gel formation rate was increased by the addition of CMC. The SDR curve and G 'curve increased obviously,showing faster gelation speed and stronger gel strength when adding CMC at 0. 8%. However,the gel formation rate decreased when the addition amount was more than 0. 8%.
引文
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[19]吴银琴.不同直链淀粉含量的甘薯淀粉及其与瓜尔胶复配体系性质的研究[D].无锡:江南大学,2014.
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[25]CARDENAS A,GOYCOOLEA F M,RINAUDO M.On the gelling behaviour of“nopal”(Opuntiaficusindica)low methoxylated pectin[J].Carbohydrate Polymers,2008,73(2):212-222.
[26]KASTNER H,EINHORN-STOLL U,SENGE B.Structure formation in sugar containing pectin gels-Influence of Ca2+on the gelation of low-methoxylated pectin at acidic p H[J].Food Hydrocolloids,2012,27(1):42-49.
[27]刘贺,徐学明,过世东.酰胺化桔皮果胶凝胶流变学性质研究及动力学分析(Ⅱ)[J].食品与生物技术学报,2008,27(2):19-24.
[28]盛林杰,付莹,郭春静,等.适量卵磷脂改善低酯苹果果胶凝胶流变性[J].农业工程学报,2015,31(19):302-307.
[29]SWARTZEL K R.Non-isothermal Kinetic Data Generation for Food Constituents.Food Properties and Computeraided Engineering of Food Processing Systems[M].Netherlands:Kluwer Academic Publishers,1989:99-103.
[30]RHIM J W.Determination of kinetic parameters using linear increasing temperature[J].Food Science,1989,54(2):446-450.
[31]LOPES DA SILVA J A L,GONCO,ALVES M P,et al.Kinetics and thermal behaviour of the structure formation process in HMP/sucrose gelation[J].International Journal of Biological Macromolecules,1995,17(1):25-32.
[32]FU J T,RAO M A.Rheology and structure development during gelation of low-methoxyl pectin gels:the effect of sucrose[J].Food Hydrocolloids,2001,15(1):93-100.
[33]洪伦波.结冷胶流变行为与凝胶特性的研究[D].杭州:浙江工商大学,2007.
[2]高建华,戴思齐,刘佳明,等.六种果皮原料果胶的理化及凝胶特性比较[J].农业工程学报,2012,28(16):288-292.
[3]刘刚,雷激,芮光伟,等.低甲氧基果胶流体质构特性研究[J].食品工业科技,2011,32(1):253-255.
[4]任梅君,张根义.复合膳食纤维的性质及其应用[J].食品工业科技,2012,33(11):165-168.
[5]赵远航,盛林杰,谌晨,等.卵磷脂/果胶钙凝胶球的制备及性能研究[J].中国新药杂志,2005,24(6):102-109.
[6]PICOUTA D R,RICHARDSONA R K,ROLIN C,et al.Ca2+-induced gelation of low methoxy pectin in the presence of oxidised starch.Part 1.Collapse of network structure[J].Carbohydrate Polymers,2000,43(2):113-122.
[7]MARTIN BEAULIEUA,TURGEONA L,JEAN-LOUIS DOUBLIER.Rheology,texture and microstructure of whey proteins/lowmethoxylpectins mixed gels with added calcium[J].International Dairy Journal,2001,11(11):961-967.
[8]刁静静.食品加工中的增稠剂(六):羧甲基纤维素钠[J].肉类研究,2010,133:66-68.
[9]黄来发,洪文生,黄恺.食品增稠剂[M].北京:中国轻工业出版社,2000.
[10]李静,杜柏桥,黄龙,等.羧甲基纤维素钠溶液的流变性质及其在酸性乳饮料中的应用[J].食品科学,2007,28(11):56-59.
[11]刘莹,谢峰,刘义武,等.果胶/羧甲基纤维素钠复合涂膜液在冷鲜肉保鲜中的应用效果[J].保鲜与加工,2015,15(2):25-28.
[12]乔聚林,刘传富,董海洲,等.羧甲基纤维素钠对面团特性及面包品质的影响[J].中国粮油学报,2009,24(4):13-16.
[13]曹卫春.黄原胶和CMC复配对酸性乳饮料稳定性的影响[D].无锡:江南大学,2006.
[14]刘贺,徐学明,过世东.酰胺化桔皮果胶凝胶流变学性质研究及动力学分析(Ⅰ)[J].食品与生物技术学报,2008,27(1):38-43.
[15]张倩钰,徐秋雄,樊巧,等.竹笋膳食纤维对高酯果胶流变及其凝胶质构特性的影响[J].食品与发酵工业,2016,42(7):91-95.
[16]KASTNER H,EINHORN-STOLL U,SENGE B.Structure formation in sugar containing pectin gels-Influence of Ca2+on the gelation of low-methoxylated pectin at acidic p H[J].Food Hydrocolloids,2012,27(1):42-49.
[17]CHO M,CHOI W-S,YOU S.Steady and dynamic shear rheology offucoidan-buck wheat starch mixtures[J].Starch,2009,61(5):282-290.
[18]周爱梅,郝淑贤,刘欣,等.海藻酸钠-高甲氧基果胶复合体系凝胶特性的研究[J].华南农业大学学报,2003,24(4):75-78.
[19]吴银琴.不同直链淀粉含量的甘薯淀粉及其与瓜尔胶复配体系性质的研究[D].无锡:江南大学,2014.
[20]FREDERICK H SLIVER,GINO BRADICA,ALFRED TTIA.Elastic energy storage in human articular cartilage:estimation of the elastic modulus for type collagen and changes associated with osteoarthritis[J].Matrix Biology,2002,21(2):129-137.
[21]郭肖.刺槐豆胶及其复配胶流变学性质的研究[D].西安:西北师范大学,2013.
[22]PTASZEK P,GRZESIK M.Viscoelastic properties of maize starch and guar gum gels[J].Journal of Food Engineering,2007,82(2):227-237.
[23]LU Lu,LIU Xin-Xing,DAI Lin,et al.Difference in concentration dependence of relaxation critical exponent n for alginate solutions at sol-gel transition induced by calcium cations[J].Biomacromolecules,2005,6(4):2 150-2 156.
[24]刘贺,徐学明,过世东.酰胺化桔皮果胶凝胶流变学性质研究及动力学分析(Ⅰ)[J].食品与生物技术学报,2008,27(1):38-43.
[25]CARDENAS A,GOYCOOLEA F M,RINAUDO M.On the gelling behaviour of“nopal”(Opuntiaficusindica)low methoxylated pectin[J].Carbohydrate Polymers,2008,73(2):212-222.
[26]KASTNER H,EINHORN-STOLL U,SENGE B.Structure formation in sugar containing pectin gels-Influence of Ca2+on the gelation of low-methoxylated pectin at acidic p H[J].Food Hydrocolloids,2012,27(1):42-49.
[27]刘贺,徐学明,过世东.酰胺化桔皮果胶凝胶流变学性质研究及动力学分析(Ⅱ)[J].食品与生物技术学报,2008,27(2):19-24.
[28]盛林杰,付莹,郭春静,等.适量卵磷脂改善低酯苹果果胶凝胶流变性[J].农业工程学报,2015,31(19):302-307.
[29]SWARTZEL K R.Non-isothermal Kinetic Data Generation for Food Constituents.Food Properties and Computeraided Engineering of Food Processing Systems[M].Netherlands:Kluwer Academic Publishers,1989:99-103.
[30]RHIM J W.Determination of kinetic parameters using linear increasing temperature[J].Food Science,1989,54(2):446-450.
[31]LOPES DA SILVA J A L,GONCO,ALVES M P,et al.Kinetics and thermal behaviour of the structure formation process in HMP/sucrose gelation[J].International Journal of Biological Macromolecules,1995,17(1):25-32.
[32]FU J T,RAO M A.Rheology and structure development during gelation of low-methoxyl pectin gels:the effect of sucrose[J].Food Hydrocolloids,2001,15(1):93-100.
[33]洪伦波.结冷胶流变行为与凝胶特性的研究[D].杭州:浙江工商大学,2007.